Try the best lotus biscoff cupcakes ever…just because you can!!
I always like to experiment with different ingredients and explore new flavors. Recently i have noticed a lot of people commenting on Lotus Biscoff and how awesome it is. Personally i am a chocolate fan so i was a bit dubious about how this would turn out….but OH MAMA these are the business and a welcomed change from Nutella versions i have made in the past….but they are still my absolute favs!
What are these little bundle of joys made of?
biscuits ingredients: Wheat flour, sugar, vegetable oil & fat, candy sugar syrup, raising agent (sodium hydrogen carbonate), soy flour, salt, cinnamon.
I played about with the recipe because my first attempt lead to the sponge being a little heavy with the spread. My second attempt worked out better and after a few more attempts i think i mastered the best way to make these bad boys….PHEW!
Tip 1: to get your cupcakes consistent in size, use a measuring spoon for instance. Alternatively you can buy an inexpensive batter dispenser on amazon for about £10
Tip 2: Remember not to put your toppings on the butter cream until you are ready to serve, Because…..otherwise the end up going all soft if left for a period of time. No one likes a soggy cupcake!
I hope you enjoy these as much as i did making them…but dont eat too many. It would be great to know your thoughts on the recipe on the comments below, or contact us via social media.
If you would like to know more about me click here. Now that ive made these cupcakes, any ideas on what we can fuse together next? let me know your thoughts in the comments below!
Before you get started, you will need the below equipment
- x 12 cupcake cases (brown and red are my favorite color for this recipe
- Measuring Scales
- Stand mixer or hand mixer (you can also use a whisk)
- Spatula or wooden spoon
- Measuring spoon or batter dispenser to get that perfect consistent size. I prefer using a spoon.
- Skewer or tooth pick
- Piping bag and nozzle (i like using a star nozzle for maximum effect, however you can spoon on if you dont have piping accessories, either way works)
- Rolling pin and food bag to smash up the biscuit for the topping
- 175 g Salted Butter (room temperature)
- 175 g Caster Sugar
- 175 g Self raising flour
- 35 g Lotus Biscoff Spread, you can buy online or in asda
- 3 Medium Eggs
- 150 g Salted Butter (room temperature)
- 290 g Icing Sugar
- 210 g Lotus Biscoff Spread
- 2 tbsp Whole Milk Can use semi skimmed or skimmed
- 12 individual Lotus Biscuits
- 2 Crushed Lotus Biscuits for sprinkling
- Pre-heat your oven to 160C Fan / 180C / 350F / Gas Mark 4
- Line your cupcake tin with 12 cases (i prefer to use my Silicone set)
- Mix together the Sugar, Butter and Biscoff Spread until smooth. I prefer to use my stand mixer
- Add in the eggs once smooth, the mixture will go a little tacky however will sort itself out when fully combined
- Carefully mix in the self raising flour, not to knock out the air in the mixture.
- Divide the mixture into your 12 cupcake cases. *To get the same amount in each case, use a tbsp and measure out equally between all cases
- Place in the oven for 25 minutes until golden brown. Test with a skewer to ensure the middle of the cupcake is fully cooked. Leave to cool.
- While the cakes are cooling whisk together the Icing Sugar, Biscoff Spread and butter. Adding in the milk little by little to get the desired texture. I prefer to use my stand mixer. Optional: you can add salted caramel flavor here, it ties in nicely with the flavors
- Once the cakes have fully cooled, pipe the icing onto each cupcake. Finish off with one full biscoff on-top. Using the crushed biscuit, sprinkle this around each cake to finish off.